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| samgyetang - www.healthnote25.com |
Samgyetang (pronounced [samgjetʰaŋ])
is Korean ginseng chicken soup. This soup contains young chickens in a state
that is boiled with a small fire for 2-3 hours until tender. A serving of soup
in a small pan is usually eaten by one person.
Samgyetang is eaten with extra pepper, salt, and kimchi provided on the
table. Chicken has been boiled until tender until the meat easily separated
from the bone. Soup is not usually all drunk. After chicken meat runs out, rice
is put in soup.
After the contents of the chicken stomach is removed, into the stomach of
the chicken put the sticky rice that has been soaked beforehand and herbs are
believed to be beneficial to health benefits.
In addition to ginseng, Among the ingredients are often mixed chestnut,
pine nuts, dried jujuba fruit, garlic, green onion, and ginger. Depending on
the prescription, medicinal plants such as clusters (goji), dangsam (Codonopsis
pilosula root), or danggwi (tang kuei or Angelica sinensis). Medicinal plants
are mixed in a state intact (not cut into pieces) for maximum usefulness.
Samgyetang is a nutritious traditional food in the summer so the body
that always sweats does not become weak. Koreans usually eat samgyetang on
three special days in summer: chobok, jungbok, and malbok which is the hottest
three days of the year.
Just like chicken soup is believed to cure various diseases in Western
culture, samgyetang is not only eaten in Korea to treat the disease. Protein
and minerals from a whole chicken boiled with medicinal plants are believed to
prevent disease.
In Korea there is a restaurant that only provides samgyetang menu.
However, such samgyetang specialty restaurants continue to be crowded by buyers
because samgyetang recipes and herbs are guarded as company secrets. Drinks
while eating samgyetang are usually ginseng wines.
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